Method

Main

1

Bring ribs and 1.5 litres water to the boil in a large saucepan, skim off scum, reduce heat and simmer until ribs are tender (1¼ hours). Remove ribs with a slotted spoon and set aside.

2

Add galangal, lime leaves, shallots, garlic and lemongrass to the pan and simmer for 10 minutes to infuse stock. Remove some or all of the aromatics with a slotted spoon, return ribs to the soup with green chillies and reserved aromatics and season with fish sauce and lime juice to taste.